Persian Turkey
Turkey is one of the delicious meals that they cook and enjoy it all over the world. Iranians make it by stuffing its stomach which they call it Persian turkey.
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Servings: 4 people
Calories: 170kcal
Ingredients
- An average turkey (about 6.6lbs)
- ¼ cup melted butter
- 2 cup of orange juice
- 1 teaspoon ground salt
- 1 teaspoon pepper
- 1 cup white vinegar
- 1 tablespoon brewed saffron
- 1 tablespoon chopped parsley
- 1 stalk of scallion
- 1 teaspoon thyme ground
- 3 oz chopped celeries (1 stalk)
- 1 tablespoon fresh shredded ginger
- 2 cloves garlic (minced)
Instructions
- Clean and wash the turkey; cut the neck out, and be careful not to tear the breast.
- Open it up by cutting arms or anywhere else you think you can attach easier then.
- Polish the breast and inside of the turkey with orange juice and melted butter
- Heat the oven to the 170’C.
- In a pot, mix the remained orange juice, butter and spices along with saffron.
- Mix the herbs and vegetables well together and pout them inside the turkey along with the sauce.
- Close the turkey, using toothpicks, skewers or by sewing it.
- Cover it with an aluminium foil and cook it in the oven for about 4 hours.
- Brush the turkey every one 1 hour by the vinegar.
- Finally, mix the vinegar and sugar and pour it on the turkey.
Notes
Uniqop’s advice:
- For a better taste, you can marinate the turkey by polishing butter and pepper and salt a night before cooking.
- Note that the time of cooking varies by the size of a turkey.
- You can use french fries, parsley, basil and other vegetables of your favourite as a side garnish.
Nutrition
Serving: 100g | Calories: 170kcal | Protein: 29.36g | Fat: 5g | Iron: 1.8mg